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    You are in: Home / Recipes / Pumpkin Curry Soup Recipe
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    Pumpkin Curry Soup

    Pumpkin Curry Soup. Photo by ms_bold

    1/2 Photos of Pumpkin Curry Soup

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    ChrisMc's Note:

    A warm, spicy soup - I'm posting this a bit early; it's really a great fall and winter soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt margarine and cook onion and garlic.
    2. 2
      Stir in the curry, salt, and pepper and cook for one minute.
    3. 3
      Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes.
    4. 4
      Stir in evaporated milk just before serving.

    Ratings & Reviews:

    • on October 01, 2011

      55

      This soup is delicious! I got a pie pumpkin in my CSA box ... fresh pumpkin made this even better. I used veggie broth and reduced it to only 2 cups. I used only half a cup of coconut milk ... it's plenty creamy!

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    • on July 17, 2011

      55

      I used coconut milk for evaporated and butter for margarine. I also served with a dollop of sour cream. Excellent! Easy, too. I also LOVED the pieces of onion in it. I think I sauteed them for 2 mins. instead of one. Coconut milk was a wonderful suggestion.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2011

      55

      Ok, WOW! I debated for a bit whether to try this...it's so simple really. And I've wanted a pumpkin soup my family would enjoy for so long and I've tried so many-I just didn't know if I was up for disappointment again...WOW!!! THIS SOUP IS JUST THAT FABULOUS!!! My 17-year-old and I are licking the bowl after finishing the second bowlful...SOOOOO GOOD!!! STEAMING, HEALTHY, BEAUTIFUL GOODNESS!!! I CANNOT SAY ENOUGH GOOD THINGS!!! I need to clarify a bit though. I had a 30 oz can of pumpkin. I figured I would use half a can and make pumpkin spice bread with the rest. Well, I read the recipe wrong initially and put in 1 T. of curry and was getting ready to scoop out another T when I thought...2 T or 2 t??? So I checked and realized error. I tasted. Hmmm...that's spicy stuff, curry powder. So I threw in the rest of the pumpkin and added 2 packed T brown sugar, pinch of cloves, ginger and nutmeg. Also, kid does not like velvety smooth soup, so I chopped up a few handfuls of baby carrots, probably 3 medium carrots and sauteed those with onions and spices. As long as she can chew on something she's usually happy. THIS IS A PERFECT SOUP! HOMERUN! I'M SURE EVEN HUBBY WILL APPRECIATE IT! THANK YOU SO MUCH!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (61)

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    Nutritional Facts for Pumpkin Curry Soup

    Serving Size: 1 (289 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 256.4
     
    Calories from Fat 127
    49%
    Total Fat 14.1 g
    21%
    Saturated Fat 5.9 g
    29%
    Cholesterol 27.4 mg
    9%
    Sodium 1020.8 mg
    42%
    Total Carbohydrate 22.1 g
    7%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.7 g
    14%
    Protein 11.9 g
    23%

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